Hop Bullet™ Double IPA

Hop Bullet™ Double IPA

Brewed with a double-barreled blast of Magnum hops and lupulin dust.

Hops are the name of the game with a Double IPA, but we knew we had to take it one step further. With Hop Bullet, we’re using a new technique, hitting the beer with a double-barreled blast of Magnum hops and lupulin dust—pure, concentrated hop flavor—directly into the tank to emphasize the intense pine and citrus flavors of classic West Coast hops.

Overview

Alcohol Content
8.0% by volume

Beginning gravity
17.7° plato

Ending Gravity
2.8° plato

Bitterness Units
55

Ingredients

Yeast
Ale yeast

Bittering Hops
Centennial

Finishing Hops
Centennial, Cascade, Chinook, Magnum, Crystal, Idaho 7

Malts
Two-row Pale, Wheat, Caramel, Acidulated, Oats

Food Pairing

Cuisine
Grilled Salmon, Lemon Glazed chicken

Cheese
Triple Cream / Brie. Rich cow’s milk cheese

Dessert
Marmalade turnovers, Crème Brulee

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

What is IBU?

These days, with the explosion of hop-forward beers, it’s common to see IBU numbers printed right alongside a beer’s name, but what do those three letters mean? IBU—International Bitterness units—is a measurement of the bitterness of beer based on how much hop resin (iso-alpha acid) is in the finished product. The higher the IBU number, the more hop resin is in the beer, but the numbers can be deceiving. A beer might have a high IBU number, but not taste very bitter, so how can that be? Bitterness can be masked by sweetness, and barley malt is a source of sugar. Most of the malt sugars are consumed by yeast during fermentation, but some remain in the finished beer (represented as ending gravity or finishing gravity [F.G.]). Different beer styles have different amounts of sugar remaining after fermentation and therefore will accent or mask hop bitterness. For example, if two beers—an American pale ale and an oatmeal stout—have the same alcohol content and the same IBU number the pale ale at 2 degrees Plato F.G. will taste significantly bitterer than the oatmeal stout at 4 degrees plato F.G. because the stout has more sugars left after fermentation.